NM
Arinto, Roupeiro, Verdelho, Alincante Branco, Trincadeira-das-Pratas, Fernão Pires, Rabo de Ovelha.
After the first gentle pressing, grapes still have 10-15% of juice on them. We have grabbed those grapes, and let it macerate for 7 days. Then we repress it to take this new concentrated juice out. This juice was spontaneously fermented. The result is disconcerting, undisciplined, disruptive, disturbing ... in a very delicious way. It’s not a movie, it’s a wine. It’s our “Clockwork Orange”, as life sometimes applies excruciating pressure that we only try to bear. Here, we’ve transfered into mechanical pressure on to the skins in what is a very healthy coping mechanism.
Honey orange color, very exuberant nose, notes of candied orange, some quince almost touches of late vintage. Attack full, super textured in the middle of taste, greedy, but very fresh.
After the first pressing, the grapes are macerated for about a week, with the little juice left over (10% to15%), then we press these masses again, the juice released is decanted cold with spontaneous fermentation, it is not added any sulfurous until the end of fermentation. Then there is a complete, spontaneous malolactic fermentation, stabilization is done with bentonite, without any filtration.
12,0% Vol.
Great white to start meals like a classic harmonization of Foie gras, or a terrine, a very interesting white in the transition to red whites, due to its intensity and concentration.
Store at 6-8ºC to be served at 10ºC and drank at 12ºC.
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